Preheat the oven to 425F while you peel and cut the squash into cubes - mine are usually around 3/4-inch. Cut the cauliflower into similar-sized florets (a bit bigger, maybe) and spread both out on a parchment-lined rimmed baking sheet. Drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for about 25 minutes, stirring once or twice, until the veggies are soft and golden on the edges.

2

3

Meanwhile, stir the dressing ingredients together in a small bowl or measuring cup, shake them in a jar or blend in a small food processor or blender. Tear the kale into a shallow bowl, drizzle with a bit of oil and toss to coat, then top with the warm roasted veggies, some crumbled feta and chopped toasted almonds or walnuts, and drizzle with the tahini dressing. Serves 2-4.

Directions

1

Preheat the oven to 425F while you peel and cut the squash into cubes - mine are usually around 3/4-inch. Cut the cauliflower into similar-sized florets (a bit bigger, maybe) and spread both out on a parchment-lined rimmed baking sheet. Drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for about 25 minutes, stirring once or twice, until the veggies are soft and golden on the edges.

2

3

Meanwhile, stir the dressing ingredients together in a small bowl or measuring cup, shake them in a jar or blend in a small food processor or blender. Tear the kale into a shallow bowl, drizzle with a bit of oil and toss to coat, then top with the warm roasted veggies, some crumbled feta and chopped toasted almonds or walnuts, and drizzle with the tahini dressing. Serves 2-4.